1. Prepare a 9-inch (23cm) springform pan. Grease it with cooking spray and add parchment paper to the base.

BROWNIE BATTER:

1. We need to start by preparing the brownie batter. Melt 9.2 oz (260g) of butter on medium-low heat in a saucepan. Once it starts to bubble, turn off the stove and add 10.5 oz (300g) of chocolate. Let it sit in the pan for 5 minutes. After 5 minutes, stir with a spatula, and the chocolate will easily melt. Set it aside.
2. Using a stand mixer bowl with the whisk attachment, beat 4 eggs with ¾ cup (150g) brown sugar. Keep the mixer on high speed for 8-10 minutes. You will see how the eggs turn pale, fluffy, and double in size.
3. Sift together ¾ cup (90g) of all-purpose flour, ¼ tsp of salt, and ¾ cup (90g) of cocoa powder. Add ¼ cup (50g) of granulated sugar and mix until combined.
4. Add the dry ingredients (flour, salt, cocoa powder, and sugar) to the chocolate mixture and mix just until no more flour lumps remain. Add the beaten pale eggs in two different additions; use a silicone spatula for this step.
5. Pour the brownie butter on top of the springform pan, and smooth it out.

CHEESECAKE:

1. Preheat your oven to 355F (180C). It should be ready once you finish with the cheesecake filling.
2. In a large mixing bowl, whisk together 2 tbsp of cornstarch with ¾ cup (180ml) of heavy whipping cream. Whisk until no lumps remain. Add the 2 cups (450g) of cream cheese and combine it well until there are no more cream cheese lumps. Add 2/3 cup (135g) of granulated sugar and ¼ tsp of salt, and don’t mix it yet. Split open 2 vanilla beans and scrape the beans. Add them on top of the sugar, using your fingers, rub the sugar with the vanilla together.
3. In a separate bowl, beat 2 eggs until they’re smooth. Add them one by one to the cheesecake mixture and fold them in using a spatula.
4. Pour the cheesecake over the brownie batter.
5. Bake in the preheated oven for 1h to 1h and 15 minutes.

COOL YOUR CHEESECAKE:

1. Once the cheesecake is baked, turn off the oven without opening the oven door. Leave it inside, untouched, for 30-45 minutes. After this time, open the oven door and carefully (the springform pan is still hot) release the latch and immediately tighten it again. This will avoid any cracks as the cake won’t be pulling from all sides. Leave it inside for 30 more minutes. Remove it from the oven and let it cool still inside the springform pan on a cooling rack. Once it’s cooled completely, refrigerate for at least 5 hours.
2. Decorate the cheesecake once it has fully set. Microwave 2/3 cup (150g) of Biscoff spread until it’s runny and pour it over the cheesecake. Tilt the pan so it can cover the whole top. Refrigerate for 5 minutes. Slice and serve cold.